Winery Fundacao Eca de QueirozBruto
wine
This wine generally goes well with
The Bruto of the Winery Fundacao Eca de Queiroz is in the top 0 of wines of Baião.
Details and technical informations about Winery Fundacao Eca de Queiroz's Bruto.
Discover the grape variety: Sauvignon
Sauvignon Gris is a grape variety that originated in France (South-West). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches and small grapes. Sauvignon Gris can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Burgundy, Jura, Beaujolais, Armagnac, Provence & Corsica, Rhone Valley, Savoie & Bugey.
Informations about the Winery Fundacao Eca de Queiroz
The Winery Fundacao Eca de Queiroz is one of of the world's greatest estates. It offers 5 wines for sale in the of Baião to come and discover on site or to buy online.
The wine region of Baião
The wine region of Baião is located in the region of Vinho Verde of Minho of Portugal. Wineries and vineyards like the Domaine 1000 Curvas or the Domaine 1000 Curvas produce mainly wines white and red. The most planted grape varieties in the region of Baião are Chardonnay, Alvarinho and Touriga nacional, they are then used in wines in blends or as a single variety. On the nose of Baião often reveals types of flavors of earth, tree fruit or citrus fruit and sometimes also flavors of non oak, microbio or oak.
The wine region of Minho
Minho is Portugal's Northernmost wine region. It is known for one wine style above all others: crisp, light, white Vinho Verde, whose DOC zone covers the same territory. The Minho name is used for the area's Vinho Regional designation (similar to the French IGP). The latter's looser production laws allow more diversity in the average winery's portfolio, including red and rosé wines.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
